Bemiss: Pilot Grove couple takes thyme to put together cookbook

Putting together the cookbook, “Steppin’ Back in Thyme,” a collection of recipes by Ted and Betty Wassman, of Pilot Grove, was a labor of love filled with not only family recipes, but family photos dating from the 1930s to 2005.

“It took me about a year from start to finish,” Mrs. Wassman said. “It took me longer to decide on the layout, than to put the recipes in. I put all of those recipes in, all 200 of them.”

The 70 page cookbook includes many of her husband’s garden canning recipes, and his special recipes from his days working at a deer processing plant.

“He ran a deer processing shop and he developed all these venison recipes on his own. He’s excellent in picking out spices; he worked all these up for jerky and even venison bologna,” she said.

“I’ve been gifted with this taste for seasonings,” Mr. Wassman added.

“People were having him do their deer and they were having him make jerky, it was so good people wanted to buy the recipe. But he said, ‘No, not until I’m out of the business,’ ” she said.

The couple decided to compile their recipes so future generations would have them and for patrons who had enjoyed Mr. Wassman’s venison making techniques.

“We’d been talking, because he’s full of hilarious stories of things about when he was growing up,” Mrs. Wassman said. “He was worried that no one in the family is interested in carrying this on, his boys aren’t, so I said ‘Why don’t we do a book?’ ”

Mr. Wassman’s recipes can easily be found in the index because his name is attached to them.

The cookbook includes recipes from the Wassmans and their family and friends. It’s divided into sections for appetizers and beverages, soups and salads, vegetables and side dishes, main dishes, breads, desserts, cookies and candies and miscellaneous.

Each section is illustrated with a black and white family photo. Mrs. Wassman said many of the family photos were lost when her mother-in-law’s home burned. So, she decided to contact other family members to find enough for the book. The cookbook’s cover is a sketch of the home of Mr. Wassman’s grandparent’s, John and Clara Wassman, located near Boonville.

“Most of this book is me, my sons, my daughter-in-laws and my mom’s old recipes,’ Mr. Wassman said.

“This goes all the way back to his grandparents,” Mrs. Wassman added. “And, her mother used a recipe that went back to her grandmother, almost all the way back to Germany. They were German and Irish.”

True to their rural roots, the Wassman’s have a garden of more than an acre filled with almost everything.
“You name it, it’s pretty well planted,” Mr. Wassman said.

“He cannot just plant one package of zucchini,” his wife said. “Last year he had 100 plants, this year he has 50.”

The couple grows (just to name a few) sweet potatoes, peas, beets, tomatoes, corn, buttercup squash, cantaloupe, green beans, two-foot long pink banana squash and Atlantic Giant pumpkins that weigh up to 100-pounds each.

They also grow seedless watermelons.

“The yellow watermelon is one of the sweetest you can eat,” Mr. Wassman said. “That and and Yellow Doll and Desert King.”

They sell their fresh produce in Pilot Grove on Tuesdays and Saturdays, but some of it goes into Mr. Wassman’s canning recipes.

He makes stewed tomatoes and tomato juice, zucchini relish (called sweet pickle relish), mock apple butter, bread and butter pickles and homemade barbecue sauce.

“I don’t eat barbecue sauce,” Mrs. Wassman said. “But, I use his...it has a nice smoky flavor to it — he uses honey in it. You know how your barbecue sauce turns vinegary if it sets out, well this don’t because of the honey.”

Mr. Wassman has also developed an “End of Summer Relish” made with onions, peppers and corn placed in wine vinegar. It’s become popular among local folk, and the couple plans on selling jars of it during Pilot Grove’s Harvest Festival, Saturday October 17, and during the craft show in the Commercial Building, November 29.
The Wassmans plan to complete another cookbook in 2010, “Two Steppin’ Back in Thyme.”

“This one will be about us and our kids and grandkids,” Mrs. Wassman said.

The couple’s current cookbook sells for $15; those interested in purchasing it can call 660-834-3256 or email r4w8f93n@iland.net.

Ted’s venison dip

1 pound venison burger

3/4 cup onions, chopped and divided

3/4 cup green peppers, chopped and divided

2 tablespoons canola oil

1 pound Velveeta cheese, cubed

1 (15-ounce) can chili (no beans)

1 (12-ounce) bottle chili sauce

1/2 teaspoon garlic salt

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup cheddar cheese, shredded

Nacho chips

Cook burger, half of the onions and half of the green peppers in oil. Stir in next six ingredients until cheese melts. Transfer to a slow cooker to keep it warm. Sprinkle top with cheddar cheese, remaining onion and green pepper. Serve with nacho chips or crackers.

Note: The last party we took this dish to, some of the people ate it without chips.
Recipe from page 11 of “Steppin’ Back in Thyme” cookbook.

Ted’s Grilled Potatoes and Onions

5 to 7 medium potatoes, sliced, skins on

1 large onion, sliced

1 large green pepper, sliced

Salt and pepper to taste

1 stick butter

Prepare one sheet of aluminum foil, about three-foot long, shiny side up. Wash potatoes and slice onto foil, add the sliced onion and green pepper. Add salt and pepper. Cut the stick of butter into pats and arrange on top of the vegetables. Add another sheet of aluminum foil the same size as the bottom, shiny side down. Fold the edges over to seal in the juices. Cook over a hot grill (about 350-degrees) for 25 to 30 minutes. This will make the potatoes brown on the bottom.

Note: You can cook them at a lower heat, but Ted likes them crisp and browned on the bottom.
Recipe from page 28 of “Steppin’ Back in Thyme” cookbook.

Ted’s Zucchini Relish(Sweet Pickle Relish)

1 large head cabbage or 2 small heads cauliflower

4 quarts zucchini

6 onions

2 peppers

1/4 cup canning salt

1 quart water

Combine the salt and water. Run the first four ingredients through the food processor, then soak in the salt water three hours. Drain and run cold water over all. Let set until “the mixture” is made.

The Mixture:

3 cups vinegar

5 to 6 cups sugar

1 1/2 teaspoons turmeric

2 tablespoons mustard seed

2 tablespoons celery seed

Mix all ingredients together. Heat and add to first mixture. Cook until tender and pack in jars and seal.